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–+ servings
cranberry jam cookie dessert

Forest Cake with Cranberry Jam Cookie Base

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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Baking pan
  • 1 Saucepan
  • 1 Spatula
  • 1 Whisk
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup brown sugar
  • 1/2 cup cranberry jam
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup fresh cranberries for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a baking pan.
  • In a mixing bowl, combine flour, softened butter, and brown sugar to form a crumbly mixture.
  • Press the crumbly mixture into the bottom of the baking pan to form the cookie base.
  • Spread cranberry jam evenly over the cookie base.
  • In another bowl, whisk together eggs and granulated sugar until fluffy.
  • Mix in sour cream and vanilla extract with the egg mixture.
  • Stir in baking powder and salt until the batter is smooth.
  • Pour the batter over the cranberry jam layer in the baking pan.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, heat the heavy cream in a saucepan until it simmers.
  • Remove from heat and set aside to cool slightly.
  • Once the cake is done, remove it from the oven and let it cool on a cooling rack for 1 hour.
  • Drizzle the cooled cream over the cake and garnish with fresh cranberries.

Notes

For best results, ensure that the butter is softened to room temperature before starting the recipe, as this will help achieve the desired crumbly texture for the cookie base. Additionally, using fresh cranberries for garnish not only enhances the presentation but also adds a burst of freshness and flavor to the dish.
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